Grand Banks Bouillabaisse Recipe

Grand Banks Bouillabaisse Recipe

The Beer Fox says, “A grand medley of seafood and succulent witbier combine to make this a mariner’s delight.”

Recommended Brew: Allagash White – Allagash Brewing Company, Portland, Maine USA

Style: Witbier – Hazy, straw-yellow body with puffy, white head – Lemon and spice nose opens into flavors of zesty wheat, refined fruitiness and assertive spices that blend well with food.

1 medium onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
1 C. tomato sauce
3 C. water
1 C. Allagash White
1/4 C. minced fresh parsley
1/4 teaspoon curry powder
2-1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon lemon juice
1 lb. fresh mahi mahi or swordfish, cut into 2 inch pieces
12 oz. shrimp
8 oz. crabmeat or lobster
1 pint clams or mussels

In Dutch oven, sauté onion and garlic in oil until tender. Add remaining ingredients, mixing together evenly with Allagash White. Bring just to boil. Cover. Gently simmer over low heat, mixing occasionally, 20 to 30 minutes or until seafood is fully cooked.

NOTE: Experiment with any combination of seafood, for variety and/or availability. True bouillabaisse has its origins in the Mediterranean, in the region between Marseilles and Toulon. Connoisseurs argue that the authentic version must have rascasse, a fish only found in the Mediterranean. Other fish considered necessary for traditional bouillabaisse are: chapon, saint-pierre, red mullet, conger eel, angler fish, whiting, sea perch, lobster, crabs, and other shellfish. In the USA, substitutions such as mackerel, small turbot, perch, pike, trout, and rock fish may be used.

* Health Benefit: Rich in protein, vitamin A, B-complex vitamins, particularly niacin and vitamin B6, vitamin C, vitamin D, vitamin E, potassium, phosphorus, magnesium, zinc, copper, pantothenic acid


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